Too many goodies

[jethrien]

Sigh. Was ravenously hungry all day, and kept snacking on the leftovers from last night's office party. Now, I fear that I've spoiled my dinner.

Ah well, at least some of them had some nutritional content.

Comments

[firynze.livejournal.com]

I actually don't have a pumpkin whoopie pie base I really like. Mine all either come out too dry or too sticky; I haven't gotten a really GOOD one yet.

I eat candied ginger straight, too. :-D

[jethrien.livejournal.com]

From the King Arthur Cookie Companion (speaking of Vermont, they're one of my favoritest stores ever):

Pumpkin Whoopie Pies

1 1/2 cups (15 oz can) pumpkin
2 large eggs
2 cups brown sugar
1 cup vegetable oil
2 Tbsp molasses or dark corn syrup
1 tsp salt
1 tsp cloves
1 tsp ginger
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
3 cups unbleached all purpose flour

1. Preheat oven to 375 F. Lightly grease (or line with parchement) two large baking sheets.
2. Beat together pumpkin, eggs, brown sugar, oil, molasses. Beat in salt, spices, baking powder, and baking soda.
3. Add flour and beat for 1 minute until thoroughly combined. Drop in 1/4 cup meaures onto sheets, 2 inches apart.
4. Bake 10-12 minutes. Cookies will feel firm and a slight indentation will remain when you press your finger in the center.

They have a gelatin-stabilized filling. Gelatin and I don't get on so well. After the first disaster, I gave up and just used a cream cheese frosting with ginger stirred in.

[firynze.livejournal.com]

Right. Trying this! Thank you!